Ingredients

　　Two 15-ounce cans black-eyed peas, drained

　　One 15-ounce can whole kernel corn, drained

　　One 10-ounce can Ro-Tel tomatoes

　　2 cups chopped red bell pepper

　　1/2 cup chopped fresh jalapeño peppers

　　1/2 cup chopped onion

　　One 8-ounce bottle Italian salad dressing

　　One 4-ounce jar chopped pimentos, drained

　　Combine all the ingredients in a large bowl, stir gently to combine, and refrigerate overnight. Serve with corn chips. This recipe will keep in the refrigerator for up to 2 weeks.

　　Paula Deen's Kitchen Classics